How to make it

  • In saucepan, over low heat, scald the rum and raisins. (keep flame low-if the alcohol gets too hot, it will ignite.)
  • Remove from heat and let stand until cool
  • Strain, setting aside the raisins and reserving the rum. (add a little extra rum if there is less than 1/2 c)
  • In large bowl beat together the egg yolks and the sugar until the sugar has dissolved and mixture is thick and pale yellow; set aside
  • In large saucepan, scald the cream and milk
  • Pour about 1/4 of the hot cream into the egg yolks whisking continuously
  • Return to saucepan and whisk into remaining cream.
  • Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon
  • Strain through a fine mesh strainer into a bowl
  • Whisk a few times to release heat. Stir in no more than 1/2 c reserved rum
  • Chill
  • Freeze in an ice cream machine according to manufacturer's instructions
  • Add raisins during the last minute of freezing
  • You may use less rum but don't add more or ice cream will be too soft
  • FABULOUS!

Reviews & Comments 2

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    " It was excellent "
    recipediva ate it and said...
    MY FAVORITE. Your the best! Great post!
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  • lunasea 6 years ago
    I can't wait to try this out. I make a rum-apple pie that would pair with this perfectly. Thanks so much - great post!
    Was this review helpful? Yes Flag

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